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Prep time
15 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
This recipe came about after I had tried sticksnscones gravy (here:https://food52.com/recipes...), then Minimalist Baker's Lentil Mushroom Stew (here: https://minimalistbaker.com/lentil-mushroom-stew-over-mashed-potatoes/ ). The grocery store I live next to doesn't carry dried mushrooms, and I don't plan weeknight meals ahead of time. That also means that I have to use the entire can of tomato paste in 1 night, or I'll probably waste it.
I didn't have time to simmer this with thickener, or make mashed potatoes, and it's really important to me that my stew broth be thick and hearty instead of brothy, so I started by making a gravy base, and that's where sticksnstones gravy came in. —Audrey Waller
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Ingredients
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4 tablespoons
butter
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16 ounces
baby bella mushrooms, sliced
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2
shallots, sliced
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2 tablespoons
thyme
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3 tablespoons
flour
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6 ounces
can tomato paste
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1/2 cup
almond milk (or any other non-dairy milk)
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3 tablespoons
soy sauce
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1/4 cup
dry sherry
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4 cups
vegetable broth
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1 cup
dry green lentils
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salt and pepper to taste
Directions
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Bring quart of vegetable broth to a boil then add the lentils. Boil for about 15 minutes.
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Meanwhile, heat butter in a large pot, once hot, sautee mushrooms and shallots until the shallots are softened. Add thyme, and cook another 2-3 minutes.
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Sprinkle flour in 1 tablespoon at a time and stir to combine, leave no lumps. Then add tomato paste and soy sauce, and nutritional yeast. Stir to combine.
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Add almond milk, and simmer for 5 minutes. Add sherry, bring to a boil, then add the lentils and their broth, return to a boil, then serve.
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